Yes, you can freeze it, but here's a foolproof and quick way to make a roux: Equipment: a pyrex glass measuring cup at least 4 times the volume of the amount of roux you're making. (If my gumbo calls for a roux made with 1 cup flour and 1 cup oil, I'd use a 8-cup pyrex measure) Mix equal parts oil and flour in the measuring cup. Put it in the microwave and nuke it on high for about 2-3 minutes. Stir it with a fork. Nuke it again, for a lesser amount of time. You'll notice it bubbling (I think that's the starch molecules giving up the water molecules associated with them). It'll then stop bubbling and start browning. Keep repeating the nuking/stirring cycles, decreasing the microwave times as it approaches the degree of brown-ness you desire. For most of my gumbos, I make it a little darker than peanut butter. (In fact, I keep a jar of peanut butter next to the microwave to use as a color standard.) Once it is the color you want, add your onions or other vegetables to the measuring cup to arrest the cooking. Careful! Lots of steam will be generated, and if that stuff splashes on you, it's like napalm! I've made scores of batches of roux with this technique and haven't burned one yet. The thickening ability of a roux is inversely related to its color: a light roux will thicken something more than a dark roux does. I once made a gumbo with some leftover roasted duck. I used duck fat to make the roux. Pure unadulterated saturated fat heaven. Magnificent.

Looking around online, I found that this type of icing is referred to as a butter-roux or ermine icing. One chef pointed out that the butter-roux is really a misnomer because the butter and flour aren't really cooked together. That surprised me as my family recipe called for cooking the flour with "butter the size of a walnut." I was about 12 years old when I started baking these cakes in the late 60's. It brings back some fond memories. Cooking the butter with the flour - is that to remove any potential raw taste from the flour? Does it have any affect on how well the icing holds together?

White sauce rule of thumb... Equal parts of fat ( and remember...butter is better!) and flour. Tehrea re no rules as to the amount of liquid....because the ratio of flour/fat to liquid determines how thick it is. Basic white sauce... 2 T butter melted in a small sauce pan 2 T flour added to the melted butter and cooked about 30 seconds....and 1 cup of milk added slowly, whisking all the while....and brought to a boil and cooked about 3 minutes until the sauce no longer tastes of raw flour. Salt and pepper to taste. NOW....you can sautee about 2 tsps of finely chopped onion with the butter before you add the flour... Or you can add some grated cheese and a bit of sherry wine....maybe a tablespoon full... This will be a very thick sauce.... For a thinner sauce increase the amount of milk. Do not attempt to reduce a cream sauce or it will become thin again....flour doesn't take to being reduced down. Not sure I understand your first sentence. As to what dairy product to use....depends on the "richness" you want...I suggest you try a white sauce with skim milk....then one with half and half....you'll see the difference! Also...you can made a "white sauce" which can be the base for a gravy or a cream soup or the base for a pot pie by using both milk and broth. Substitute broth for half of the milk. And...my cheat...or secret is to add some cream cheese to a white sauce if I have used half broth in making it....adds creaminess but no additional liquid. Linda c

Huge is right! How big is your pot? 9 cups of chicken stock plus all the food. I think you'd be better off doubling the recipe and making it twice than trying to make it work out with more. Remember the geometry of your pot will have some effect. Generally, with doubling one is wary of salt and strong seasonings. Also, you might need less stock for double. As to the roux, I don't generally measure, so can't really answer, but one makes a small roux for a small pot and a large roux for a large pot. I think your best bet would be to make the quadruple, especially if you're taking it to a good dark brown. That isn't something you want to do again in a rush. If you think it's too much, you can set some aside and see how it goes. Either add in later, if it needs it, or keep it in the fridge for a few days.